Three-Bean Tacos

Taco night gets a hefty dose of protein with this fun meatless recipe that features three different types of beans along with veggies, cheese and spices.

Ingredients

1 teaspoon olive oil

1 cup diced onion

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1 tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon ground cumin

1 garlic clove, minced

1 cup canned chickpeas (garbanzo beans), rinsed and drained

1/2 cup canned black beans, rinsed and drained

1/2 cup canned pinto beans, rinsed and drained

1 (8-ounce) can no-salt-added tomato sauce

12 taco shells

3/4 cup shredded iceberg lettuce

3/4 cup diced tomato

1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

1/2 cup salsa

Nutritional Information

Calories 140

Caloriesfromfat 34%

Fat 5.3g

Satfat 1.2g

Monofat 0.8g

Polyfat 1.4g

Protein 5.3g

Carbohydrate 18.7g

Fiber 2.8g

Cholesterol 3mg

Iron 1.6mg

Sodium 185mg

Calcium 82mg

Calories 140

Caloriesfromfat 34%

Fat 5.3g

Satfat 1.2g

Monofat 0.8g

Polyfat 1.4g

Protein 5.3g

Carbohydrate 18.7g

Fiber 2.8g

Cholesterol 3mg

Iron 1.6mg

Sodium 185mg

Calcium 82mg

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.